Lyulya Kebab


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Sucker for a Kebab  

If I was told I could only eat one type of food ever, it would be kebabs or skewers. For the time and effort you need to put into preparing and cooking them, you get a disproportionate amount of flavour (in a good way). So when searching for recipes to cook over the F1 weekend in Azerbaijan and coming across these Lyulya Kebabs, I knew early on what I was going to be cooking.

These Lyulya Kebabs are made from minced lamb and remind me of a Kofta. They are really easy to prepare and like most kebabs are packed with loads of flavour.

Preparation and Cook

I started preparing the Lyulya a few hours before I wanted to cook. I do this as it gives the herbs and spices time to infuse into the meat. The other reason is when I have cooked kofta’s before and skewered them, it has been a challenge keeping them on the skewers. Once ready they were wrapped in clingfilm and placed in the fridge for around 4 hours. Just before I wanted to skewer them, I placed them in the freezer for around 20 minutes. This seemed to do the trick of keeping them on the skewer whilst cooking them.

For the cook, I used my Weber GBS Kettle. I always remove the grill plate and bank the charcoal to one side. Having the charcoal banked gives both a direct and indirect zone to help manage the cook. I used Russian Skewers from Manchester Vacs, which are one of my best ever BBQ accessory buys. 

I start off kebab cooks aiming to cook them for 16 minutes, turning them every 4 minutes. However, it is worth having an instant-read thermometer to check the temperature of your meat.

The Verdict

The good old kebabs did not let me down. Both my wife and I really enjoyed these. They were nice and juicy but were so flavoursome and once again really simple to make. We cooked them with some Lavash, but I did not roll them thin enough so they were more like flatbreads but still really good. Overall, a real winner of a dish!

Lyulya Kebab

A fantastic tasting minced lamb kebab, similar to Kofta, cooked on the BBQ and packing some great flavours. Great served with flatbread and Tzatziki!!
Servings 2 people
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes


  • Weber Kettle BBQ
  • Thermapen Instant-Read Thermometer
  • Russian Skewers
  • Charcoal


  • 500 g Minced Lamb
  • 1 Onion (finely diced)
  • 3 Garlic Cloves (minced)
  • 1 tsp Cumin
  • ¼ cup Parsley (finely chopped)
  • ¼ tsp Cayenne Pepper
  • 1 tsp Salt
  • ½ tsp Pepper
  • ½ tsp Smoked Paprika


  • In a large bowl mix all the ingredients with the exception of the lamb mince. Combine well and then add the mince.
    Lyulya Kebab
  • This is the messy bit where you can get your hands into the bowl and combine the ingredients until really really mixed. I would recommend doing this with some food preparation gloves on unless you want smelly hands for a few hours.
  • Divide the mince into 4 equal portions and roll into a sausage shape, compacting as much as you can. Place a sheet of clingfilm on the work surface then tightly wrap your lyulya kebab in the clingfilm, and then place them in the fridge. Repeat this for the other kebabs.
  • I had my kebabs in the fridge for 4 hours, then placed them in the freezer for 20 minutes. This is to help them stay on the skerwers when cooking (it does work).
    Uncooked Lyulya Kebab
  • Cook the kebabs for 10-15 minutes, turning regularly. I took mine off when they hit 65°C. It doesn't matter if you cook these a little well-done as they will still taste great.
  • Remove and serve with a flatbread and your favourite dip. I also added some Sumac Onions and Salad with mine.
Course: Lunch, Main Course
Cuisine: Mediterranean
Keyword: Azerbaijan, F1, F1 Cooks, Kabob, Kebab, Russian Skewer

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